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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Yakisoba
 Categories: Pasta, Vegetables, Mushrooms, Greens, Herbs
      Yield: 4 servings
 
MMMMM--------------------------YAKISOBA-------------------------------
      1 lb Frozen presteamed yakisoba
           - noodles; thawed
      3 tb Neutral oil
      1 sm Yellow onion; thin sliced
      2 md Carrots; peeled, in
           - matchsticks
      1 lg Red bell pepper; stemmed,
           - cored, thin sliced
           Salt & black pepper
      1 tb Minced garlic
      8 oz Shiitake mushrooms; stemmed,
           - thin sliced
      8 oz Baby kale
      1 c  Thin sliced scallions

MMMMM---------------------------SAUCE--------------------------------
      3 tb Oyster sauce
      3 tb Soy sauce
      2 tb Worcestershire sauce
      1 tb Oil
      1 tb Ketchup
      2 ts Granulated sugar
    1/4 ts Grated fresh ginger
    1/4 ts Black pepper
 
  MAKE THE YAKISOBA: Place yakisoba noodles in a colander
  and rinse under room-temperature water. Using your
  hands, gently loosen and separate noodles. Drain well.
  
  In a 12" high-sided nonstick skillet, heat 1 tablespoon
  of the oil over medium-high. Add noodles and spread in
  an even layer; cook undisturbed until golden and charred
  in spots, 3 minutes. Stir noodles once, then cook
  undisturbed until golden and charred in spots on the
  other side, 2 minutes longer. Transfer to a large plate.
  
  Meanwhile, make the sauce: In a small bowl combine all
  of the ingredients and mix well.
  
  To the skillet over medium, add the remaining 2
  tablespoons oil, onion, carrot and bell pepper, and
  season with salt and pepper. Cook, stirring
  occasionally, until the vegetables are softened and
  charred in spots, 5 minutes. Stir in garlic until well
  combined, then add mushrooms and cook, stirring
  occasionally, until vegetables are tender and light
  golden, 3 to 5 minutes. Stir in kale in batches until
  wilted. Add the noodles, sauce and all but 1/4 cup of
  the scallions, and cook, stirring occasionally, until
  sauce is absorbed, about 3 minutes. (Noodles should be
  nicely coated in the sauce but not soupy.) Season with
  salt and pepper.
  
  Divide yakisoba among 4 plates and garnish with the
  remaining scallions. Serve warm.
  
  By: Kay Chun
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If life gives you lemons don't make lemonade. Life didn't give you any ice.
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